Blood Orange Flan Recipes

Steps:

• Make the caramel layer: Have ready 6 four-ounce ramekins. Put sugar and 1/2 cup water in a wide saucepan over medium-high heat. Let mixture simmer without stirring until water has evaporated and sugar begins to brown, about 5 minutes. Shake pan and continue cooking until sugar is quite brown and beginning to burn. Off heat, carefully add 2 tablespoons blood orange juice. Stir with long-handled spoon to incorporate, then pour or spoon some of the caramel into bottom of each ramekin, dividing evenly. Caramel should set. (This can be done several hours ahead.)
• Make the custard: Warm the half-and-half over medium heat in a saucepan until hot but not boiling. Add lemon peel, orange peel, coriander seeds, cardamom pods and fennel seeds. Add sugar and vanilla extract and stir to dissolve. Turn off heat and let mixture steep for at least 15 minutes. Whisk in blood orange juice.
• Beat eggs in a mixing bowl. Temper the eggs by slowly whisking 1 cup of warm half-and-half mixture into the mixing bowl. Pour contents of mixing bowl back into the saucepan and combine with remaining half-and-half. Strain into a wide-mouth pitcher with spout.
• Heat oven to 350 degrees. Pour strained custard mixture into prepared ramekins, filling each to the top. Place ramekins in a roasting pan in a single layer and add hot water to the pan to reach halfway up sides of ramekins. Cover pan with foil and bake until custards have set, 30 to 45 minutes. To test custards, insert a paring knife. It should come out clean, and custard should not be wiggly. Remove from pan and cool to room temperature. Refrigerate ramekins, covered with plastic wrap, for at least 2 hours or overnight.
• Make the blood orange caramel sauce (if desired): Simmer sugar and 1/2 cup water in a wide saucepan over medium heat. When water has evaporated and sugar begins to brown, swirl pan until caramel is very dark, almost burned. Off heat, carefully add 1/2 cup blood orange juice and stir well to dissolve caramel. Pour sauce into a serving pitcher. Cover and leave at room temperature until you are ready to serve (or chill if you are leaving it overnight).
• Remove ramekins from refrigerator 15 minutes before serving. To serve, run a small knife around the inside edge of each ramekin to loosen custard. Invert ramekin over a shallow soup bowl or dessert plate. Carefully remove ramekin to reveal a custard topped with a caramel layer. Serve with blood orange caramel sauce, if desired.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm.
• Allow to cool to room temperature then refrigerate until cold, about 2 hours.
• Caramel:
• 3/4 cup sugar
• 1/4 cup water
• Put the sugar and water in a saucepan, and bring to a simmer without stirring. Cover the saucepan with a lid for 2 minutes, them remove and simmer until mixture is an amber color. Pour caramel into ramekins to cover the bottom, and swirl to coat 1/3 up the sides of ramekins.
• Yield: enough to coat 4 to 6 ramekins

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface and use to line a 23cm flan or sandwich tin. Prick the base with a fork. Lay a piece of baking paper in the pastry case and weigh it down with ceramic baking beans or rice. Bake for 10 minutes, then remove the paper and beans or rice and bake for another 5 minutes. Set aside. Turn the oven down to 160C/140C Fan/Gas 3.
• Pare the zest off 1 orange with a vegetable peeler, then cut into thin strips with a small knife. Put the granulated sugar and 150ml water in a small pan and heat gently until the sugar has dissolved. Add the orange zest strips and simmer for 10-15 minutes or until translucent. Drain and set aside.
• Finely grate the zest of another 2 oranges and set aside. Squeeze the juice from all 4 oranges and put in a stainless steel pan. Simmer until the juice is reduced to 125ml. Pour into a measuring jug, add the grated zest, and leave to cool for 10 minutes.
• Lightly whisk the eggs and caster sugar in a bowl until evenly blended, but make sure you don't overwhisk and create unwanted air bubbles. Gently whisk in the double cream and reduced orange juice. Pour into the flan case and bake for 35-40 minutes or until just set. Leave to cool.
• Sprinkle the chocolate and caramelised zest strips on top just before serving.

Steps:

• Preheat oven 350 degrees.
• Make Caramel, melt 1/2 cup sugar, water, lemon juice, cayenne over low heat 8-10 minutes without stirring. Gently tilt pan off heat to distribute color evenly as sugar caramelizes. When Sugar reaches a uniform color golden brown/light amber immediately remove from heat.
• Pour caramel into 4 individual custard cups, tip the molds side to side until there is an even coating of caramel over the bottom and half up sides.
• Grind almonds in food processor.
• Add remaining sugar, zest, eggs. Process until smooth.
• Add cream and OJ, process to mix.
• Let the froth subside before pouring into cups.
• Bake in water bath, covered until flan is set. Test by inserting blade of knife into the center of the custard. If it comes out clean -- done.
• Set aside to cool before unmolding.